One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce
Jackie Dodd-Mallory
(Senior Editor)
Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five-minute prep, even the pasta gets cooked in the pan. One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce
Let’s say that we changed the way we categorize food. You’d flip open a cookbook, your finger gliding down the index, and in place of familiar section titles like "breakfast," and "appetizers," you’d find what you are really looking for.
You’d see a Strawberry Basil French Toast Casserole under the "What to make for unwanted but not unpleasant overnight guests" section. You’ll find a recipe for Cilantro and Sriracha Deviled Eggs under the "what to bring to my aunts for Easter brunch" list. And in the "something to take to a friend who just moved" section, you’ll see this pasta.
Of course, chocolate cake will be listed under the "I need to eat my feelings" section, the "I’m celebrating something big" portion, as well as the "how to win at the office potluck" category.
Beer will also be listed in all the sections, especially those about unwanted guests and family brunches.
One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce
Ingredients
- 1 14.5 oz can diced tomatoes
- 3 tbs tomato paste
- 4 wt oz cream cheese
- ½ cup sour cream
- 12 ounces wheat beer
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup shredded mozzarella
- 12 wt oz dried Rigatoni pasta
- 4 wt oz parmesan shredded
Instructions
- Preheat oven to 375°F.
- In a blender add the tomatoes, tomato paste, cream cheese, sour cream, beer, water, salt, pepper, garlic powder, basil, oregano and mozzarella. Blend until well combined.
- Add the dry pasta to a 2 quart baking dish (the pasta will get cooked in the pan).
- Pour the tomato mixture over the noodles, top with parmesan cheese.
- Cover with aluminum foil, bake for 50 to 60 minutes or until cheese is bubbly and noodles are al dente.
Comments
Kathleen February 6, 2015 um 6:53 am
Is the pasta cooked or uncooked when baked? Thanks.
Kathleen February 6, 2015 um 6:56 am
Oops – never mind – just found the answer on the email. Sounds delicious – will try it soon. Family loves recipes made with various kinds of beer.
Ray February 6, 2015 um 8:04 am
To cook or not to cook the pasta when baking ? I can’t find the answer .. I suspect one would use cooked pasta ..
Jackie February 6, 2015 um 8:13 am
No. You use dry pasta. It gets cooked in the sauce
Tom Brauner February 7, 2015 um 9:03 am
Sounds awesome, but I think it needs some kind of meat or protein. I think when I make it, I’ll add some sweet Italian sausage.
Marian February 7, 2015 um 9:19 pm
Thank you! My familiy all loved this. SO easy and it dissapeared quuuick.
Farah February 8, 2015 um 8:52 am
Your photos and writing are always so good!
This looks almost too easy, must try
Karen @runningfifty.com February 8, 2015 um 12:39 pm
I love the idea of a cookbook categorized this way! If only it were so. This dish looks like exquisite comfort food.
Stephanie February 9, 2015 um 7:33 am
Wow, this looks like a winner – I can’t wait to make this!
bev @ bevcooks February 11, 2015 um 6:24 pm
OMG. That is ridiculously gorgeous. Faaaace plant.
Kim Porter November 25, 2015 um 1:21 pm
This dish couldn’t be simpler to make. I had it prepped a few hours before baking. Used a hefeweizen and it was absolutely delicious…decadent, creamy and crave-worthy! Thanks for a great recipe.
Meghan September 11, 2018 um 1:32 pm
When you prepped ahead of time was it dry?
Hannah April 20, 2018 um 9:03 pm
Should I follow the same directions if I intend on freezing it for later?
Jackie April 24, 2018 um 11:10 am
That should work jsut fine. It will take over an hour in the oven to bake if it’s frozen, just cover it with foil and keep an eye on it!
Meghan September 11, 2018 um 2:05 pm
Do you think this will work in a regular casserole dish? I don’t have 2 quart dish
Jackie September 11, 2018 um 2:17 pm
Yep! Use a 9×13
Rob Barzda October 26, 2018 um 3:37 pm
Pop up hell on you’re site I’m afraid,
Jackie October 29, 2018 um 10:26 am
Sorry, Rob. I have to pay the bills somehow. It’s how I’m able to keep the lights on and give recipes away for free. They don’t develop themselves.
Valerie November 19, 2018 um 9:10 am
What kind of beer is best to use? And do you know if this freezes well?
Jackie November 20, 2018 um 8:26 am
It should freeze just fine. Use something that isn’t too hoppy, a wheat beer, a pale lager, a pilsner, something like that.
Kristina May 7, 2019 um 9:12 am
I’ve made this twice in the last month – so good! I did adjust the beer:water ratio a bit the second time because I found the beer flavor a little stronger than I was expecting (maybe I just used a beer that was too potent…) so I did 8oz beer and 12oz water and thought that was perfect. I also wilted about 2/3 of a bag of baby spinach and layered that on top of the rigatoni before pouring the sauce over and baking. Everyone loved it!
Jackie May 7, 2019 um 6:53 pm
That sounds great! yeah, if you use a hoppier beer the beer flavor is much more present